Average: 5 (1 vote)
Active time
10 minutes
Total time
40 minutes
6 servings
Serving Size
1/2 cup

6 cups cauliflower, chopped into 1-inch florets

1 teaspoon ground cumin

1 tablespoon fresh ginger, peeled and grated 

1⁄4 teaspoon ground turmeric

3⁄4 teaspoon salt

2 teaspoons ground coriander

½ teaspoon paprika

1⁄2 teaspoon cayenne pepper, or to taste

2 tablespoons canola oil 

3 tablespoons water

2 teaspoons lemon juice

3 tablespoons cilantro, finely chopped

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, add the cauliflower and sprinkle with the cumin, ginger, turmeric, salt, coriander, paprika, and cayenne pepper. Toss to coat. 
  3. In a small bowl, whisk together the oil and water, then drizzle over the cauliflower and toss well. 
  4. Spread the cauliflower onto the greased sheet pan, in a single layer. Do not over crowd the cauliflower. Bake for 25 -30 minutes, until nicely caramelized, turning over halfway (Keep the mixing bowl.)
  5. Return the roasted cauliflower into the mixing bowl and sprinkle with lemon juice. Toss lightly and transfer to a serving platter. Garnish with cilantro. 

An Oldways recipe, courtesy of Madhu Gadia


Calories: 70
Total Fat: 5g
Saturated Fat: 0g
Sodium: 320mg
Carbohydrate: 6g
Fiber: 3g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 2g

Yield: 6 servings

Serving Size: 1/2 cup

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